The first time I had shakshuka with spinach and feta was at my parents lake house in Michigan. My friends made it for the group we had staying there for the weekend. I instantly fell in love with it. In my opinion its the best breakfast meal for a large group, especially one that likes to cook together. Everyone can grab a veggie to chop over some coffee to make the meal together. Plus it’s pretty diet inclusive being vegetarian and gluten free.
With the weather getting warmer I’ve been craving fresher and healthier meals. Shakshuka has got it all. It feels healthy and wholesome all at the same time. It’s easy to make and all comes together in one cast iron. The presentation is pretty and looks like it takes more effort than it does. I decided to make it for Easter brunch this year for that reason.
I like pretty spicy foods, so I added a little cayenne. You can skip the cayenne if you are looking for something a little more mild. On the other spectrum you can top with hot sauce at the end if you like a little more spice in your life. The runny eggs will depend on how long you bake the dish in the oven. 8 minutes will give you a pretty runny egg. I typically keep an eye on the egg white and pull it out once its fully opaque, around 10 minutes.
Ingredients
- 3 tablespoons olive oil
- 1 red onion, thinly sliced
- 1 red pepper, thinly sliced
- 3 garlic cloves, sliced
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- ⅛ teaspoon ground cayenne
- ¾ teaspoon salt
- ¼ teaspoon pepper
- 1 28oz can whole plum tomatoes with juices, chopped
- 2 cups fresh spinach
- 6 eggs
- 5 ounces feta cheese, crumbled
- handful cilantro
- 1 loaf sourdough bread, sliced and toasted for serving
Instructions
- 1. Heat the oven to 375°F. In a large cast iron skillet heat the olive oil on medium low heat. Add the onions and red pepper. Cook until softened, around 20 minutes. Add the garlic and cook an additional 2 minutes, until fragrant. 2. Add the cumin, smoked paprika, cayenne, salt and pepper. Pour in the chopped plum tomatoes and stir. Cook for an additional 10 minutes to let the flavors merry.3. Add the spinach and stir into the tomatoes. Let the spinach welt, around 5 minutes. 4. Make 6 "wells" for the eggs to sit in nicely. Crack the eggs and drop into the wells. Season with a bit of salt and pepper on top of the eggs. Sprinkle the crumbled feta over the eggs. Place in the oven on 375° for 8-10 minutes, depending on how runny you like your eggs. 5. Garnish with cilantro and serve with toasted sourdough.